Christmas recipe: Pickled pumpkin

You will need:

• 0.5 l resealable container with a lid
• 1 packet of Nordwise® Vegetable Sourdough
• approx. 300 g of cleaned and cubed pumpkin
• Condiments: e.g. cardamom, cloves
• Boiled water
• 10 g of salt

Preparation:

1. Clean and dice the pumpkin.
2. Place the diced pumpkin with the seasonings in a clean container.
3. Add salt.
4. Add 1 packet of Nordwise® Vegetable Sourdough
5. Bring the water to a boil and cool to at least 40 °C.
6. Pour water up to the edge of the container.
7. Close the container.
8. Depending on the desired acidity, let the mixture ferment for 2-3 days at room temperature (~22 °C). Pickled pumpkin can be eaten immediately or stored at refrigerator temperature.